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WorksheetsProStart 1 Chapter 17: Stocks, Soups, and Sauces
Total questions: 15
Worksheet time: 5mins
Thick soups can be thickened with
clarified butter
bouquet garni
stock
starch
Espagnole is a mother sauce that is made with
brown stock and brown roux
tomato and white roux
cheese and brown stock
clarified butter and cream
What is a liaison?
a mixture of olive oil and butter
a mixture of egg yolk and heavy cream
a mixture of olive oil and egg yolk
a mixture of flour and clarified butter
You should avoid boiling
bouquet garni
chicken stock
cream soup
vegetable stock
Gently simmering bones and/or vegetables will make
broth
stock
mirepoix
veloute
A beurre manié is
cornstarch mixed with a cold liquid
the floating layer fat at the top of stock
a thick soup served with a crusty bread
a thickener made of equal parts flour and soft, whole butter
Which of the following is NOT a small sauce that comes from Béchamel?
Cheddar cheese
Soubise
Béarnaise
Cream
To release flavor more quickly when liquid is added, you should first do this to the bones of the stock
sweat
roast
boil
raft
Which of the following is NOT a small sauce that come from chicken velouté?
Mushroom
Supreme
Hungarian
Allemande
What is the ratio of liquid to flavoring ingredients in vegetable stock?
4 lb vegetables, 6 qt water
4 lb vegetables, 4 qt of water
8 lb vegetables, 8 cups water
8 lb vegetables, 1 gallon water
What is a mirepoix?
a thickener made from flour and fat
a small sauce made from equal parts veal stock and espagnole sauce
a slurry added to a vegetarian soup
a mixture of coarsely chopped onions, carrots, and celery
A bouquet garni is
corn starch mixed with a cold liquid
a rich stock used for roasted meats
a weak stock from previously used bones
a bundle of fresh herbs tied together and added to a stock
Which of the following is NOT a thickener?
slurry
liaison
stock
roux
Why would you sweat bones before making stock?
because it helps the stock not become cloudy
because it allows the flavor to release more quickly when liquid is added
because it removes impurities
because it breaks down the collagen
What is compound butter?
A mixture of raw butter with various flavoring ingreidents added
Butter in which the whey and milk solids have been removed
Butter that is added to olive oil to increase the smoke point
A combination of butter and cream, which is added to a soup to increase the thickness
